sabudana ladoo recipe, how to make sabudana ladoo

4.3 from 10 votes
sabudana ladoo recipe - an indian sweet made from tapioca pearls.
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sabudana ladoo recipe with step by step photos – a sweet recipe which is good for fasting as well as during festival days.

sabudana ladoo recipe

sabudana or tapioca pearls is one ingredient which is much used during fasting or vrats in india. you can make variety of recipes with sabudana like sabudana khichdi, vada, thalipeeth, kheer, tikki or cutlets with them.

this method of making sabudana ladoos were shared by my mom. she had seen this on a tv show. she only saw the way these ladoos are made and told me the method. i had no inkling of the quantity of the ingredients that need to be used. so just eyeballed everything and made the recipe.

the original one uses ghee. i have used oil. now the difference between using oil and ghee is quite apparent in sweets like ladoos. firstly the ladoos don’t have the aroma of ghee. secondly after cooling down, the ghee will solidify at room temperature and give a nice hold and shape to the ladoos. this does not happen with oil. the ladoos do hold shape but not like the ones made with ghee. the ladoos made with ghee are dense but the ones made with oil are a little loose.

coconut oil works well as a substitute for ghee. however, since the ladoos have already desiccated coconut in them, i did not add coconut oil. i did not want too much of coconut flavor in these ladoos.

i have added hot oil later too, as i realized that the 4 tbsp oil i used to fry the cashews was not enough to bind the ladoos. with all the limitations and setbacks, these ladoos were good. they do stick in the teeth as its the nature of tapioca pearls to become sticky and gluey.

despite this, the sabudana ladoos tasted awesome and you will like them even more, if you are fond of having coconut in sweets. so do give this sabudana ladoo a try if you are looking for a different variety of ladoo, you want to make for festive or fasting occasions.

few more ladoo recipes on the blog which you might like to check are dry fruits ladoo, atta ladoomotichur laddu, rava ladoo and ragi ladoo recipe.

sabudana ladoo recipe details below:

sabudana ladoo recipe
4.3 from 10 votes
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sabudana ladoo recipe

sabudana ladoo recipe - an indian sweet made from tapioca pearls.
course desserts
cuisine indian
prep time 30 minutes
cook time 15 minutes
total time 45 minutes
servings 9 to 10 ladoo
rough calories per serving 227 kcal
author dassana amit

ingredients (1 cup = 250 ml)

  • 1 cup sabudana (tapoica pearls)
  • ¾ cup dessicated unsweetened coconut
  • ½ or ⅔ cup powdered sugar or as required
  • 6 to 6.5 tablespoon oil or ghee
  • 9 to 10 cashews, chopped (kaju)
  • 4 to 5 green cardamoms, powdered (choti elaichi powder)
  • ¼ teaspoon grated nutmeg (jaiphal)

how to make recipe

  1. roast the sabudana (tapoica pearls) in a kadai or pan on a low flame.
  2. they will swell a bit and become crunchy and light brown.
  3. this process will take approx 25 to 30 minutes on a low flame.
  4. cool the pearls completely and then grind to a fine powder in a dry grinder.
  5. also lightly roast the coconut for 2-3 minutes.
  6. no need to brown the coconut.
  7. in the same pan where you have roasted the coconut, add the ground sabudana powder and sugar.
  8. mix well and keep aside.
  9. heat the 5 or 6 tbsp oil/ghee in a small pan.
  10. add chopped cashews and fry them till golden.
  11. pour this whole mixture of oil and browned cashews into the sabudana + coconut + sugar mixture.
  12. also add cardamom powdered and nutmeg.
  13. stir very well with a spatula or wooden spoon.
  14. then when the mixture is still lightly hot or warm, make medium sized balls from it.
  15. sabudana ladoo are ready to be served.
  16. you can also store sabudana ladoos in an air tight container in the fridge for a week.

lets start step by step sabudana ladoo recipe:

1. roast the sabudana (tapioca pearls) in a kadai or pan in a low flame. this step takes a long time… about 30 mins. you have to stir continuously. the pearls swell a bit and become crunchy and light brown when nicely roasted. if you bite, they won’t be crisp as fried sabudana pearl….. but you can bite into it.

roast sabudana for sabudana ladoo recipe

2. as mentioned above, this process of roasting take approx 25 to 30 minutes on a low flame. you can see in the pic the color and texture of the pearls. cool the pearls completely and then grind to a fine powder in a dry grinder.

roasting sabudana for sabudana ladoo recipe

3. lightly roast the desiccated coconut for 2-3 minutes.  no need to brown the coconut.

coconut to make sabudana ladoo recipe

4. in the same pan where you have roasted the coconut, add the ground sabudana powder.

ground sabudana powder for ladoo recipe

5. add powdered sugar and mix well.

sugar for making sabudana ladoo recipe

6. heat oil/ghee in a pan. add chopped cashews and fry them till golden.

ghee for preparing sabudana ladoo recipe

7. pour this whole mixture of oil and browned cashews into the sabudana mixture. also add cardamom powdered and nutmeg.

cashews for sabudana ladoo recipe

8. mix very well.

making sabudana ladoo recipe

9. when the mixture is still slightly hot or warm. make medium sized balls from it.

making sabudana ladoo recipe

10. make all the ladoos in a similar way. sabudana ladoo are ready to be served.

preparing sabudana ladoo recipe

11. you can also store the sabudana ladoos in an air tight container in a fridge for a week or so. enjoy the sabudana ladoos.

sabudana ladoo, sabudana ladoo recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


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  1. It’s unique and tasty. I tried this for krishna janmastami. It came out very well. Thanq for the new sweet item.

    • thanks swathi for this review. glad to know.

  2. The ladoo is harder and not soft as shown in picture. Can you please let me know why?

    • try adding some more ghee or oil and then shape the ladoos. also the sabudana has to be roasted very well. if they are even slightly raw, the ladoos won’t have a soft texture.

  3. I want to make sabudana laddoo; can I used fresh coconut instead of dessicated coconut?

    • you can use. but just roast the fresh coconut on a low flame till it becomes slightly dry. no need to brown the coconut.

  4. I try all your recipes..very good website..thank you..
    Ladoo is good..it came nicely but it is very sticky

    • thanks madhavi. do you mean sticky in the texture or in the taste. in the taste stickiness will be there as sabudana becomes sticky when cooked. i have mentioned this point in the post too.

  5. I’m gonna try this for my mom…hope she likes this
    All of your recipes are delicious
    Thanks alot for sharing those dishes I’ve tried 2 paneer dishes which were fab..!!

    • thanks for the feedback pranali. hope your mom likes these sabudana ladoos.

  6. I love this website…. unfortunately, My ladoos didn’t bind… had to use a spoon 😛 … still liked the taste…

    • thanks. unsure why the ladoos could not bind. but glad that you liked them.

  7. Amazing.. I am very much fond of desserts nd i keep visiting ur site nd trust me everytime my reaction is outstanding..ur way of sharing recipes is too gud..u tll about every pros and cons related to the dish.. I tried this recipe and my whole family liked it.. Thnx alot for sharing awsum recipes with us!! ?

    • welcome jannat. glad to know this. thanks for sharing positive feedback on recipes.

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